Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Vanessa Sales de Oliveira"'
Autor:
Wilson José Fernandes Lemos Junior, Lucas Marques Costa, Carlos Alberto Guerra, Vanessa Sales de Oliveira, Angela Gava Barreto, Fabiano Alves de Oliveira, Breno Pereira de Paula, Erick Almeida Esmerino, Viviana Corich, Alessio Giacomini, André Fioravante Guerra
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
Over the last few decades, advancements in process safety and quality methods have been significantly improved, yet new challenges continue to emerge in the sustainable food supply chain. This study aimed to investigate some physicochemical and micro
Externí odkaz:
https://doaj.org/article/3441caab80c2442f8a9b3ce2aaa6e295
Autor:
Renata Oliveira Santos, Laura Monteiro Keller, Vanessa Sales de Oliveira, Carlos Alberto Bucher, José Lucena Barbosa Junior, Juarez Vicente, Maria Ivone Martins Jacintho Barbosa
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
ABSTRACT: This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values signif
Externí odkaz:
https://doaj.org/article/30256cb902044b779e7e5010f1e4df47
Autor:
Aloizio Lemos de Lima, Carlos Alberto Guerra, Lucas Marques Costa, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Rosa Helena Luchese, André Fioravante Guerra
Publikováno v:
Fermentation, Vol 8, Iss 3, p 106 (2022)
In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked
Externí odkaz:
https://doaj.org/article/92d0d591bce641f7a47a079218299c0a
Autor:
Carla Fernanda Targueta, Barreira, Vanessa Sales, de Oliveira, Davy William Hidalgo, Chávez, Ormindo Domingues, Gamallo, Rosane Nora, Castro, Pedro Côrrea Damasceno, Júnior, Alexandra Christine Helena Frankland, Sawaya, Micheli, da Silva Ferreira, Geni Rodrigues, Sampaio, Elizabeth Aparecida Ferraz da Silva, Torres, Tatiana, Saldanha
Publikováno v:
Food Chemistry. 403:134347
The effect of adding pink pepper (Schinus terebinthifolius Raddi) fruits during sardines canning to minimize cholesterol oxidation were investigated. Canning resulted in an exchange of fatty acids, cholesterol and cholesterol oxides between fish musc
Autor:
André Fioravante Guerra, Viviana Corich, Wilson José Fernandes Lemos Junior, Vanessa Sales de Oliveira, Alessio Giacomini
Publikováno v:
Applied Microbiology and Biotechnology. 105:493-501
A large diversity of yeasts can be involved in alcoholic fermentation; however, Starmerella bacillaris strains have gained great attention due to their relevant and particular characteristics. S. bacillaris is commonly known as an osmotolerant, acido
Autor:
Vanessa Sales de Oliveira, Davy William Hidalgo Chávez, Paula Renata Felipe Paiva, Ormindo Domingues Gamallo, Rosane Nora Castro, Alexandra Christine Helena Frankland Sawaya, Geni Rodrigues Sampaio, Elizabeth Aparecida Ferraz da Silva Torres, Tatiana Saldanha
Publikováno v:
Food research international (Ottawa, Ont.). 156
This study evaluated the protective effect of parsley (Petroselinum crispum Mill.) against lipid and cholesterol oxidation in omelets prepared by air frying, pan frying, and microwaving. The bioactive composition and in vitro antioxidant capacity of
Autor:
Ormindo Domingues Gamallo, Geni Rodrigues Sampaio, Rosana Aparecida Manólio Soares Freitas, Vanessa Sales de Oliveira, Maiara Jurema Soares, Tatiana Saldanha, Elizabeth Aparecida Ferraz da Silva Torres, Glória Maria Guizellini, Alexandra Christine Helena Frankland Sawaya
Publikováno v:
Journal of Food Science. 85:2416-2426
This study determined the total phenolic content and antioxidant capacity of garlic (Allium sativum L.) and leek (Allium ampeloprasum L.), as well as evaluated their anticholesterol oxidation potential in fish burgers. The total phenolic contents wer
Autor:
Lucielen Oliveira Santos, Pedro Garcia Pereira Silva, Wilson José Fernandes Lemos Junior, Vanessa Sales de Oliveira, Andréia Anschau
Publikováno v:
Applied microbiology and biotechnologyReferences. 106(5-6)
Glutathione (L-γ-glutamyl-cysteinyl-glycine, GSH) is a tripeptide synthesized through consecutive enzymatic reactions. Among its several metabolic functions in cells, the main one is the potential to act as an endogenous antioxidant agent. GSH has b
Autor:
Vanessa Sales de Oliveira, Maria Ivone Martins Jacintho Barbosa, Juarez Vicente, Laura Monteiro Keller, Carlos Alberto Bucher, Renata Oliveira Santos, José Lucena Barbosa Júnior
Publikováno v:
Ciência Rural, Vol 52, Iss 5 (2021)
Ciência Rural v.52 n.5 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 52, Issue: 5, Article number: e20210146, Published: 29 OCT 2021
Ciência Rural v.52 n.5 2022
Ciência Rural
Universidade Federal de Santa Maria (UFSM)
instacron:UFSM
Ciência Rural, Volume: 52, Issue: 5, Article number: e20210146, Published: 29 OCT 2021
This study evaluated the effects of temperature on the pH of extracts of ascorbic acid and anthocyanins from petals of butterfly pea, as well as their in vitro digestive stability in model systems at 60, 70, and 80 °C. The pH values significantly de
Autor:
Alessio Giacomini, Chiara Nadai, Amanda Dupas de Matos, Vanessa Sales de Oliveira, Wilson José Fernandes Lemos Junior, Ludmyla Tamara Crepalde, Viviana Corich
Publikováno v:
International Journal of Food Microbiology. 303:1-8
To obtain beverages with reduced alcohol content, the use of unripe grapes, with low sugar and high malic acid concentration, was recently explored. Due to the low sugar, ethanol and glycerol production is limited during fermentation affecting import